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To make the garlic paste and ginger paste, please refer to the recipes on Cookidoo®.

This fragrant blend is similar to a traditional Madras curry powder, perfect to enhance flavours in curries or when you are looking to add warmth to a meal.

Bonito flakes and dried shrimp can be purchased from Asian food stores.

Garam Masala is best when added at the end of cooking and can even be sprinkled on a dish when serving. This mix can then be used in curries, lentils, soups or sprinkled on scrambled eggs

This earthy, fragrant blend of spices forms a base for Madras-style curries. It can also be used to add extra flavor and color to soups or broths.

Store Ras el hanout in an airtight container in a cool, dark place for up to 6 months.

Be sure to use clean utensils and sterilised bottles for best results.

Cashew cream will last up to 1 week in the refrigerator.

Remove frozen cubes from ice cube trays and keep in a zip lock bag in the freezer for easy use in recipes.

If needed, add a little bit more coconut milk to get better consistency.

You can find dried mango powder and asafoetida at Indian food stores or online.

You can purchase flaxmeal at most major supermarkets. However, to make your own flaxmeal, simply place 200 g flaxseeds into mixing bowl and mill 30 sec/speed 10 . Use as needed and store remaining flaxmeal in a sealable container in the fridge or freezer for up to 3 months.

To make scones: 1. Preheat oven to 425°F and line a baking sheet with parchment paper. 2. Place 1 recipe Homemade Baking Mix with Shortening, 8 oz sour cream, 4 oz chocolate chips, 2 oz heavy cream, 2 oz sugar, 1 egg and 1 tsp vanilla extract into mixing bowl and mix 5 sec/speed 3.5, then knead Dough /20 sec. 3. Transfer batter to parchment and quickly shape into a square (approx. 8 in. x 8 in.). With a floured knife, cut into quarters, then cut each square diagonally to create 8 triangles. Place on prepared baking sheet. Brush with additional heavy cream and bake 12-14 minutes (425°F), until golden. Let cool before serving.

To prepare jar, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.

To prepare jar, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heat in the oven at 100˚C until required.

To make your own pistachio cream, see Cookidoo® for the recipe.

If you prefer, you can replace the fresh turmeric with fresh ginger.

Traditionally garam masala is used as a finishing spice. By adding at the end of cooking, it heightens the flavours of your dish. Use it in soups, stews, curries, even sweet biscuits.

To marinate chicken, use a sharp knife to cut slits 1 cm deep into the chicken pieces- 3 slits per drumstick and 4 to 5 per thigh. Place the chicken in a large dish. Spread the marinade all over the chicken and leave to marinate for at least 12 hours in the fridge, but not more than 2 days . Bring chicken to room temperature before grilling on a BBQ or using the grill setting on high in your oven. Turn the chicken as often as needed to prevent burning but allow it to develop a dark char for maximum flavour.

Porcini mushroom salt makes a lovely table gift for friends and family at Christmas time. Transfer salt into small jars and tie with festive ribbon or gift tags.

For best results, all ingredients and mixing bowl must be at room temperature.

Be sure to use clean utensils and sterilised jars for best results.

To make just 2 portions, simply divide all ingredients in half and pulse Turbo/1.0 sec/1 time in step 1. Proceed as per recipe.